Instructions: 3/4 LB white chocolate 3/4 C boiling water 1 c butter softened 7 X eggs 3 c sugar 1 tB vanilla extract 5 c all purpose flour 1 tS baking soda 1/8 t salt 2 c buttermilk Grease and flour one 6 inch, 8 inch and 12 inch round cake pans, and set aside. Combine white chocolate and water, stirring until chocolate melts; set mixture aside to cool.

Cream butter; gradually add sugar, beating at medium speed of an electric mixer until well blend. Add eggs one at time, beating after each addition.

Stir in chocolate mixture and vanilla.

Spoon flour, soda and salt; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition.

Spoonn 1.3/4 cups batter in 6 inch pan, 3.1/2 cups batter into 8 inch pan, and remaining batter into 12 inch pan. Bake at 300 degrees for 45 to 50 minutes for 6 inch layer, 50 to 55 minutes for 8 inch layer, and 1 hour for 12 inch layer or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes; remove from pans, and let cool on wire racks.

Brush excess crumbs from cake.

WH.CHOC.CAKE

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